Gluten Free Marry Me Chicken Pasta with Tender Thighs
Gluten-free pasta and sliced chicken thighs are folded into a creamy spinach and sun-dried tomato sauce. Check packaged ingredients and cook the noodles just to their recommended texture.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken thighs
- 2 cups gluten-free pasta dry
- 2 cups fresh spinach washed and drained
- 1 cup oil-packed sun-dried tomatoes drained
- 1 cup heavy cream
- 1/2 cup Parmesan cheese finely grated
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 tablespoons olive oil divided
Instructions
Instructions
- Cook 2 cups dry gluten-free pasta in salted water according to the package until just tender. Drain near the end of preparing the sauce.
- Season the thighs with salt and pepper; heat 1 tablespoon olive oil over medium heat. Cook for about 6–7 minutes per side, continuing as needed until each thickest part reaches 165°F; transfer to a plate.
- Add the remaining 1 tablespoon olive oil over medium-low heat and cook the garlic for about 30 seconds until fragrant. Stir in the drained tomatoes and cream, bring to a gentle simmer, and add the spinach until wilted.
- Remove from the heat and gradually stir in the Parmesan until melted. Slice the chicken, fold it and its juices into the sauce with the drained pasta, and divide into 4 servings.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days.
- Reheat portions to 165°F throughout.